| Description | 1. "Efficient Housekeeping" by M Woodman.
2. "Food Facts for the Kitchen Front", wartime recipe book with a foreword by Lord Woolton, Minister of Food.
3. "Jams, Jellies and Fruit-Bottling", by D D Cottingham Taylor of the Good Housekeeping Institute.
4. "New Perfection Cook Book" which begins with directions for using the New Perfection stove. The spellings and recipe measurements are American.
5. "How to Feed a Family" by Mrs Richmond, published in 1916.
6. "Simple Cookery for the People", by C Herman Senn.
7. "How to Make Jams, Jellies and Preserves" from the Aldine Publishing Company Ltd.
8. "Good Housekeeping Recipes for Potatoes and Cheese".
9. World War II leaflet number 13, "How to Make Puddings and Sweets".
10. "What Every Cook Should Know" by Jessie Lindsay and Helen M Tress, reprinted 1944.
11. "Meatless Cookery" from Success Publishing Company Ltd.
12. "How to Bottle" by Ex-Sergeant-Major George Fowler, 1910. The first end page includes a short history of his army career, he also writes a preface. |